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Old 06-16-2010, 03:41 AM   #11
jdutton24
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Jun 2010
alabama
Posts: 33

i dunno about the flaked barely, but i might just add 6lbs of light/pale dme just to help with mouthfeel and kick up the abv just a smidge....

 
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Old 06-16-2010, 03:53 AM   #12

No need for flaked barley.

Check out the Bourbon Barrel Porter in my profile. It's a great base porter, so you could do that without the extras. If I did that beer again, I would up the chocolate to .75lbs for the batch. You should be able to replace the 2-row with 6lbs or so of DME and be good.

I'd highly suggest checking out some brewing software if you don't already have it. Plug my recipe into it and look at the OG. Then delete the 2-row and add enough DME in it's place to hit the same OG. No need to worry about convertion formulas this way..
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Old 06-16-2010, 04:47 AM   #13
jdutton24
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Jun 2010
alabama
Posts: 33

i will do that good sir..... so my grain bill still looks good to you?? i want a good solid porter not overly hoppy or too much like a stout.... i added the 2oz roasted in there to give a hint and i stuck with the 120l 8 oz. then the 8 oz chocolate.... seems like it should be good. ill prolly use 6 lbs of light/pale dme...never used it before but seems to get good reviews....thanks again

 
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Old 06-16-2010, 02:02 PM   #14
beerchemist
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Feb 2010
Boston
Posts: 68
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Be careful with the late Cascade addition, that may clash with the flavors of the darker malts. I personally prefer Fuggle/Goldings/Willamette, but ultimately, it's your beer.

Also consider a mixture of pale and amber DME, and maybe a bit (<5%) of Black Patent Malt.

 
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Old 06-16-2010, 07:40 PM   #15
jdutton24
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Jun 2010
alabama
Posts: 33

I have some roasted barely in there. Is there a real need in the black as well? What will it bring that the british chocolate doesn't? Is it for mainly color because the onnly one I found was aa de bittered.

 
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Old 06-17-2010, 06:10 PM   #16
rayg
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Jan 2010
Mass
Posts: 354
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Quote:
Originally Posted by jdutton24 View Post

6 lbs of dark liquid malt extract
.5 lbs of bitish chocolate
.5 lbs of caramel 120l
1 oz of german northern brewer hops (30 min)
.5 oz of cascade/ uk fuggle hops (2 min)
nottinghams yeast
If you want to call this a porter go ahead, but it's a really a stout.
The half pound of chocolate malt by itself would make it a stout.

I would check out the recipes in Terry Foster's book on porter
for excellent porter recipes. Compare your recipe with the stout
recipes in Lewis' book on stout. These are both in the Classic
Beer Styles series from Brewer's Publications.

My porter uses 3 ounces chocolate, 1 ounce black malt.

Ray
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Old 06-17-2010, 07:20 PM   #17
permo
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Sep 2009
North Dakota
Posts: 2,944
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Quote:
Originally Posted by rayg View Post
If you want to call this a porter go ahead, but it's a really a stout.
The half pound of chocolate malt by itself would make it a stout.

I would check out the recipes in Terry Foster's book on porter
for excellent porter recipes. Compare your recipe with the stout
recipes in Lewis' book on stout. These are both in the Classic
Beer Styles series from Brewer's Publications.

My porter uses 3 ounces chocolate, 1 ounce black malt.

Ray
+1

My porter uses 1 oz black, and 4 ounces chocolate, along with brown malt, amber malt and crystal.

 
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Old 06-17-2010, 08:41 PM   #18

Quote:
Originally Posted by rayg View Post
If you want to call this a porter go ahead, but it's a really a stout.
The half pound of chocolate malt by itself would make it a stout.

I would check out the recipes in Terry Foster's book on porter
for excellent porter recipes. Compare your recipe with the stout
recipes in Lewis' book on stout. These are both in the Classic
Beer Styles series from Brewer's Publications.

My porter uses 3 ounces chocolate, 1 ounce black malt.

Ray
The style guidelines between a stout and porter are pretty fuzzy. I don't think a few ounces of extra chocolate is enough to classify it as a stout. I use about 3.5oz of both chocolate and roasted barley in my house porter... but I've used more chocolate at times. I think if you look around the forums, you'll find a lot of other porters with over a 1/2 lb of chocolate.

I don't really care what a book says about a style. Style guidelines these days are being broken wide open by new breweries, and what was once a classic porter in the 70's is now pretty lame. If the brewer says it's a porter, it's a porter.
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Old 06-17-2010, 09:40 PM   #19
jdutton24
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Jun 2010
alabama
Posts: 33

Thanks guys. I figured since I'm using a light extract that would tone it down some. But I'm rolling with this and if its too much ill tone it down next time. I mean if all goes according to plan ill have beer. I'm not a huge fan of a stout but they aren't bad. I jst find a porter a bit smoother and tastier for me. But I think this is a good starting point either way. I never expected to make the perfect brew on my first try with my own recipe just maybe take out a couple brews before I get there from the info here

 
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Old 06-21-2010, 10:29 AM   #20
jdutton24
Recipes 
 
Jun 2010
alabama
Posts: 33

hey guys not to resurrect a dead thread here but just thought id post this.... i did a recipe calculations and made a slight adjustment.... instead of six pounds of dme i used 3 lbs dme and 6lbs of lme. same grain bill and came out high on the gravity of course but thats not bad to me. i think that maybe the final version before brew day... i think that may tone down if i used too much chocolate and the 120l....

http://www.tastybrew.com/calculators/recipe.html

*EDIT*
ok so that link obviously didnt work so here are the details
OG 1.078
FG 1.020
IBU 31
ABV 7.5 %
SRM 32

Reason: link

 
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